Author’s note
What would a world without pasta and noodles look like? I cannot even begin to imagine a world devoid of these much loved food items. I had the same question for my kids once and for a moment the light went off their faces and I saw worried brow lines instead. But then again, they brushed it off beaming with confidence knowing such a world does not actually exist.
Any kind of pasta tops in my list of convenient food items. It is cheap, a great pantry staple to have around for quick meals, and it has affinity to a wide variety of sauces.
This ziti with mushrooms and kale features at our table very often. It is disproportionately satisfying to the amount of effort it takes to get it to the table. The garlic Alfredo sauce is a variation of the original Alfredo sauce. It needs some close attention to not burn the garlic or the butter. I saute the mushrooms in a separate pan as I don’t want them to release any of their moisture in the sauce. Then I add the mushrooms and kale to the sauce, toss in the ziti and it’s done. There is something deeply comforting in a big skillet of creamy hot pasta straight from the stove to the table ready to warm up everybody’s bowls and bellies.Â
Recipe
| Ingredients | |
|---|---|
 | 1 pound ziti |
| 10 ounce white button mushrooms, sliced in quarters |
| 2 cups kale |
| â…“ cup onion, diced |
| 3 garlic cloves sliced |
| 2 tablespoons olive oil |
| 4 tablespoons unsalted butter |
| 1 ½ cups heavy cream |
| ½ cup grated parmigiano reggiano cheese |
| Juice and zest of half a lemon |
| 2 ½ teaspoons sea salt |
| 1 teaspoon pepper |
| A handful of fresh basil leaves |
| Instructions | |
|---|---|
| Heat olive oil in a pan and add the onion |
| Sweat the onion in the pan over medium heat, it will take about 3 minutes |
| Add the cleaned and sliced mushrooms to the pan along with ½ teaspoon of salt |
| Cook the mushrooms and the onions for no more than 2 minutes. Remove from heat and set it aside |
| Heat a large 12 inch skillet over medium heat |
| Add butter and let it melt |
| Add sliced garlic and cook the garlic in very low heat taking care not to burn |
| Add the cream and simmer on low heat for about 3 minutes |
| Add parmesan cheese |
| Add the mushroom and kale |
| Add the zest and juice of half a lemon |
| Add 1 teaspoon of salt and pepper |
| Boil water in a big pot, add a teaspoon of salt, and cook ziti according to package direction |
| Add the ziti to the mushroom and kale sauce and toss the pasta in the sauce |
| Add a handful of fresh basil leaves and serve immediately |
Note: I clean my mushrooms with a wet paper towel or any other cotton towel. Do not dunk the mushrooms in water or run them through water. Mushrooms are like sponge, they will absorb all that water and it will affect their flavor as well as the flavor of the sauce. You don’t want a runny Alfredo sauce.
Inspiration: Can’t say no to any pasta
You may also like:
Spaghetti al limone
Meatballs and Sauce from My Table to Yours